Kibbeh

INGREDIENTS

  • 500g Lamb
  • 100g Finely cracked wheat
  • To taste Salt flakes
  • 1 pinch Cayenne
  • 1 tspn Coriander
  • 1 tspn Ground allspice
  • 1 tspn Ground cumin

Topping

  • To taste Freshly ground black pepper
  • 2 tbspn Fresh mint
  • 2 tbspn Flat leaf parsley
  • 1 pinch Sweet smoky paprika
  • 1 Lemon zest and juice
  • 1 Spring onion
  • 1 Eschallot
Print Recipe

Description: This recipe requires the lamb to be completely denuded of all sinew. Either buy the mince and ask the butcher to put it twice through at the smallest aperture, or take off the loin or leg, chop into small cubes and then process in a food processor.

To prepare the cracked wheat – rinse thoroughly, place in a pot with plenty of salted water and bring to the boil. Reduce the heat to a simmer and cook until tender – about 10 to 15 minutes. Remove from the heat, strain and rinse under cold running water. Allow to cool completely before adding to the remainder of the ingredients.

Blend all ingredients, except the topping, into a smooth paste in a blender. It’s important that it’s very fine but not over processed. Add cracked wheat and mix through.

Place over a large flat plate evenly then add all the topping ingredients sprinkled evenly over the meat.